Cube the potatoes and cook in lightly salted
boiling water for 15 minutes. Drain and mash the potatoes. Place in a
mixing bowl and reserve. Place the salmon in a food processor and blend to
form a chunky puree. Add the puree to the potatoes and mix together.
Coarsely grate the carrot and add to the fish with the lemon rind and the
coriander. Add the egg yolk, season to taste with salt and pepper, then
gently mix the ingredients together. With damp hands form the mixture into
four large fish cakes. Coat in the flour and place on a plate. Cover
loosely and chill for at least 30 minutes. When ready to cook, spray a
griddle pan with a few fine sprays of oil and heat the pan. When hot add
the fish cakes and cook on both sides for 3-4 minutes or until the fish is
cooked. Add an extra spray of oil if needed during the cooking. When the
fish cakes are cooked, serve immediately with the tomato sauce, green
salad and crusty bread.

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